When cleaning restaurant kitchens, food courts, or food prep areas, the detergent you use is just as important as your pressure washer. Using the wrong chemical can:
- Leave behind residues that contaminate food-prep surfaces
- Damage stainless steel, tile, or aluminum fixtures
- Fall short on cutting through grease, fat, and burnt-on carbon
- Violate health and food safety regulations
Whether you’re a kitchen manager or a professional cleaning contractor, understanding how to select the right degreaser — and how to use it correctly — is key to safe, effective results.
What to Look for in a Kitchen Degreaser
Not all degreasers are created equal. Here’s what to keep in mind when evaluating products for pressure washing in food service environments:
✅ Food-Safe & USDA/NSF Certified
Only use degreasers that are approved for food environments — ideally rated for incidental food contact. Industrial cleaners that aren’t certified can leave toxic residues.
✅ Strong on Grease and Protein
Kitchen grease isn’t just oil — it’s a mix of fats, proteins, sugars, and carbon. Look for caustic-based or enzyme-enhanced cleaners specifically made to break down these compounds.
✅ Free-Rinsing
Residue left behind can become sticky or even re-attract grease. A free-rinsing formula ensures the surface is clean and safe once dried — especially important for floors and prep areas.
✅ Non-Corrosive to Common Surfaces
Make sure the degreaser won’t etch or pit materials like stainless steel, tile grout, or aluminum — especially under heat and pressure.
Best Practices for Cleaning Commercial Kitchens with Pressure Washing
1. Pre-Clean & Secure the Area
- Remove food, utensils, small appliances, and electrical equipment.
- Cover any sensitive equipment or electronics with plastic sheeting.
- Sweep or wipe up loose debris before spraying.
2. Apply Degreaser Correctly
- Use a low-pressure sprayer, pump sprayer, or foam cannon to apply your chemical evenly.
- Avoid applying with high pressure — this can waste product and splash chemical into undesired areas.
3. Let the Detergent Dwell
- Dwell time is critical. Let the degreaser sit for 5 to 15 minutes depending on the grease level.
- Don’t let it dry on the surface. If needed, re-mist the area or apply in sections.
4. Agitate for Tougher Spots
- On stubborn buildup (like grout lines or carbon-stained walls), agitate with a stiff brush or scouring pad before rinsing.
- Corners and crevices often need extra attention.
5. Rinse Thoroughly (Preferably with Hot Water)
- Hot water improves degreaser performance and helps emulsify fats more efficiently.
- Rinse from top to bottom using a fan tip spray, not a pinpoint jet — too much pressure can damage softer surfaces.
6. Dry and Inspect
- Use towels, squeegees, or air movers to remove excess water.
- Inspect for any missed grease or residue and spot-treat if necessary.
Pro Tips for Pressure Washing in Kitchens
- Use a Foam Sprayer on Vertical Surfaces: Foam clings better to hoods and walls, increasing contact time and reducing run-off.
- Always Use PPE: Caustic degreasers can cause burns or eye irritation. Wear gloves, goggles, and long sleeves.
- Pre-Soak Filters Separately: Removable baffle filters and screens can be soaked in degreaser for better results, then rinsed and reinstalled.
- Don’t Over-Apply Chemical: More isn’t always better. Over-applying degreaser wastes product and can create excess suds that are harder to rinse.
Common Mistakes to Avoid
- ❌ Skipping dwell time — You’re not giving the degreaser time to do its job.
- ❌ Using kitchen dish soap or generic cleaners — These won’t cut carbon or heavy grease, and they may not be food-safe.
- ❌ Relying only on high pressure — Pressure helps, but it’s the chemistry and dwell time that do the heavy lifting.
- ❌ Not rinsing thoroughly — Residue can attract more grime or interfere with food safety.
Recommended Cleaning Areas for Degreaser Use
- Exhaust hoods (interior and exterior)
- Fryer surrounds and grease collection zones
- Tile flooring, especially around prep and cooking lines
- Grout lines and corners
- Behind or under equipment (on pull-out lines or during deep cleans)
Choosing a Professional-Grade Degreaser
There are many solid options on the market, including USDA-approved, free-rinsing degreasers formulated for use with hot water pressure washers. One example is Hood Cleaner, a highly dilutable degreaser designed for high-heat and high-grease environments. It’s especially effective on burnt deposits and carbon-heavy kitchen soils.
Look for a product that fits your workflow — one that’s cost-effective for large jobs, safe for food areas, and proven in commercial kitchens.
Final Thoughts: Clean Smarter, Not Harder
The right approach to kitchen pressure washing isn’t just about power — it’s about using smart technique, proper dwell time, and the right chemical tools for the job. When you follow best practices and avoid shortcuts, you’ll get faster, cleaner, and safer results every time.
